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[OVER] Crysis 3 alpha key - Page 2

post #11 of 34
Taco Soup!
http://www.food.com/recipe/crock-pot-taco-soup-40022
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post #12 of 34
Super Chilli Yum-Yum.

1-2 pounds of ground beef
1 can Black Beans
2 cans Kidney Beans
2 Diced tomatoes
1 can or corn
1 diced onion
1 red pepper or yellow
Chilli powder to taste
Black Pepper to taste
**1 Large Chocolate Bar - your favor brand**
Add water as ness.

Heat till yummy..

Eat.

Jyk.
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post #13 of 34
I like cooking and stew is one of my favourite meals.
The basic recipe is simple and needs the following ingredients.

0.5-1kg meat
butter
2-4 cloves
2-4 bayleefs
2 tablespoon Vinegar (balsamic)
2-3 tablespoon (brown) sugar
ground pepper
salt
6 onions
500ml beefbroth
flower

Side
Potatoes mashed / fried / boiled / oven
Turkish yoghurt

Put some butter in your stewing pan and bake your meat (2 inch cubes) with some salt and pepper for a min or two on high heat so the outside gets a delicious brown caramelized layer. Now, remove the meat from the pan and add the roughly chopped onions in and fry this in the same butter. It’s time to add the meat back with the other ingredients when the onion becomes translucent.
Let this delicious mixture simmer on low heat (high heat makes tough meat) Your kitchen will smell sooooo good….
You can add some extra water when needed. Mix a bit of water and flower and add this at the end to make your stew thicker.
The stew is done when the meat begins to fall apart. This can vary between 1 to 2 hours depending on the meat.

The meat is tender and delicious while the spices add rich flavours complementing the meat .
Best part: The leftovers will taste even better!!!

This is the basic recipe and you can change and add ingredients.
You can use some dark beer instead of broth or use shallots instead of onions or add carrots.
You can use pork/beef/lamb, but marbled beef (stewing beef) is the best choice.

Hope someone gives it a try. You won't regret it! thumb.gif
Edited by yur400 - 11/1/12 at 4:11pm
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post #14 of 34
http://allrecipes.com/recipe/jerres-black-bean-and-pork-tenderloin-slow-cooker-chili/detail.aspx

I tried this the other day and it was heavenly. God it tasted just like how my grandma used to make it. Delicious!
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post #15 of 34
Not going to lie, I just looked this up but it was the best looking one I could find. My personal chili recipe just consists of kidney beans, ground beef, whole stewed tomatoes and McCormick chili packets... redface.gif


1 1/2 lb. boneless beef round steak (1/2 inch thick), cut into 3/4-inch pieces
1 medium onion, chopped (1/2 cup)
4 (8-oz.) cans whole tomatoes
1 (15.25-oz.) can Whole Kernel Sweet Corn, drained
1 (15-oz.) can black beans, drained, rinsed
1 (4.5-oz.) can Chopped Green Chiles
2 tablespoons chili powder

In 4 to 5-quart slow cooker, combine all ingredients; mix well.

Cover; cook on Low setting for 8 to 9 hours.
post #16 of 34
Velveeta cheese sauce (for tortilla chips)

Chop up a bunch of velveeta and throw it in a bowl
Add salsa, about 1/4 the amount of velveeta in salsa. I use "La victoria salsa supreme"
Add a tiny bit of milk, a few tablespoons
Microwave about 3 mins, until cheese is melted. Stir when it bubbles up.

Not a slow cooker but good for cold day tongue.gif. Don't use a slow cooker so IDK any xD
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post #17 of 34

Nice and hearty. Homestyle. :)

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post #18 of 34
Bacon.
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post #19 of 34
My sister calls this "Dog Food". Similiar to the velveeta recipe above
3 cans Hormell no beans chili
half a brick of velveeta cheese, cubed
whole brick of cream cheese, cubed
1 cup of jarred jalepenos

Just let it all simmer for a few hours, stirring occasionally. Perfect chip dip, such a huge win at every party I've brought it to. Some people were even putting in on their tacos at the last one.

By the way, if you end up with leftovers of this and re-heat it the next day, prepare to poop fire. It gets hotter once you refrigerate it and reheat.
Edited by Cavey00 - 11/1/12 at 5:33pm
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post #20 of 34
Now don't go stealing this, but here is a personal recipe from my repertoire:
Quote:
Basque Style Chicken

½ or Whole Chicken – Bone In or Bone out – your choice (bone in will add more flavor)
3-4 Potatoes – your choice, I like White/Yukon
5-8 Good size carrots
1 Box of mushrooms sliced or get wild (if you get wild, cut them in quarters, don’t slice)
½ Yellow Onion
3-4 Leeks (diced, size depending, and leeks need to be cleaned really well)
1 can beef broth (should be about a cup and a half or maybe just under two cups)
1 ½ or 2 cups Wine (the more the merrier, also pick a sweeter wine like a Syrah or a Merlot)
1 8oz can Tomato Paste
6-8 Whole Garlic cloves (smashed, not chopped/diced)
2-3 Bay leaves (size dependant)
1 TSPN Ginger (powered is best)
1 TBSPN Parsley (fresh or dried, doesn’t matter)
1 TSPN Thyme (fresh or dried, dried usually easier/better though)
Olive Oil (w/e oil you want but I used EVOO)
Flour (for sprinkling)
Kosher Salt
Black Pepper
Dutch Oven or Hotel Pan w/ Foil to cover

Prep the veggies:

Cube the potatoes to 1 ½” cuts, cut the carrots to about the same size, dice the leeks, sliver the onions (I can tell you how to do it so they come out nicely), rinse/dry the mushrooms (unless they already cleaned). The only veggies getting pre-cooked/sautéed are the onions/potatoes.

Prep the chicken, rinse/dry, cut excess fat etc..

Cooking:

So salt and pepper the chicken real good, both sides, the sprinkle it good so it’s really covered in flour (a lot will obviously fall off, save this to add to the final bake), then sprinkle the ginger all over lightly. Heat on high (using a cast iron skillet is best, browns better usually) a skillet with the oil, use a good three tablespoons of oil because you’ll soak up the excess with the onions and potatoes later. Brown the chicken (keep high/medium-high heat) on all sides to a nice dark brown color. Remove chicken. Reduce fire to medium.

Add onions to the pan and sauté to desired sweetness, the longer the sweeter (I did mine for about seven minutes on medium heat). I added a sprinkle of salt to the onions to bring out the flavor – then add in the potatoes and brown them slightly (or just on one side, you’re aiming for a crunchy texture on that side, it’ll take a while). Then you just add everything together in the pan/dutch oven – put ½ the veggie mixture on the bottom, then the chicken, then the tomato paste on top of the chicken (spread if you want or just leave it as it’ll cook down into the broth), sprinkle a little extra flour to help the rue (sprinkle over the chicken, maybe a teaspoon or two in amount),throw in the bay leaves, then cover with the rest of the veggies then, then throw in the garlic (mashed), then sprinkle the parsley & thyme in, then pour in the beef broth & wine.

Cover & bake @ 225 for 3-3 1/2 (even up to 4 hours) hours (or more if the chicken still needs cooking). Definitely bring it out about 1 ½ hours in and stir, just making sure the tomato paste blends well. Fire up some French bread or sourdough, and serve it on the side. Pairs really good with a hearty beer or a bold wine.

It’s actually really easy prep and cooking, shouldn’t take long at all to put together.

Really.... really good.

Let me know how it comes out if you make it.
    
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